Non-Conventional Yeasts as Alternatives in Modern Baking for Improved Performance and Aroma Enhancement
<i>Saccharomyces cerevisiae</i> remains the baker’s yeast of choice in the baking industry. However, its ability to ferment cereal flour sugars and accumulate CO<sub>2</sub> as a principal role of yeast in baking is not as unique as previously thought decades ago. The widely...
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| Format: | Article |
| Language: | English |
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MDPI AG
2021-06-01
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| Series: | Fermentation |
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| Online Access: | https://www.mdpi.com/2311-5637/7/3/102 |
| _version_ | 1797528633126944768 |
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| author | Nerve Zhou Thandiwe Semumu Amparo Gamero |
| author_facet | Nerve Zhou Thandiwe Semumu Amparo Gamero |
| author_sort | Nerve Zhou |
| collection | DOAJ |
| description | <i>Saccharomyces cerevisiae</i> remains the baker’s yeast of choice in the baking industry. However, its ability to ferment cereal flour sugars and accumulate CO<sub>2</sub> as a principal role of yeast in baking is not as unique as previously thought decades ago. The widely conserved fermentative lifestyle among the <i>Saccharomycotina</i> has increased our interest in the search for non-conventional yeast strains to either augment conventional baker’s yeast or develop robust strains to cater for the now diverse consumer-driven markets. A decade of research on alternative baker’s yeasts has shown that non-conventional yeasts are increasingly becoming important due to their wide carbon fermentation ranges, their novel aromatic flavour generation, and their robust stress tolerance. This review presents the credentials of non-conventional yeasts as attractive yeasts for modern baking. The evolution of the fermentative trait and tolerance to baking-associated stresses as two important attributes of baker’s yeast are discussed besides their contribution to aroma enhancement. The review further discusses the approaches to obtain new strains suitable for baking applications. |
| first_indexed | 2024-03-10T10:01:07Z |
| format | Article |
| id | doaj.art-e5c9ad071ecb47f0ab49a87e725308b0 |
| institution | Directory Open Access Journal |
| issn | 2311-5637 |
| language | English |
| last_indexed | 2024-03-10T10:01:07Z |
| publishDate | 2021-06-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Fermentation |
| spelling | doaj.art-e5c9ad071ecb47f0ab49a87e725308b02023-11-22T01:57:45ZengMDPI AGFermentation2311-56372021-06-017310210.3390/fermentation7030102Non-Conventional Yeasts as Alternatives in Modern Baking for Improved Performance and Aroma EnhancementNerve Zhou0Thandiwe Semumu1Amparo Gamero2Department of Biological Sciences and Biotechnology, Botswana International University of Science and Technology, Private Bag 16, Palapye 10071, BotswanaDepartment of Biological Sciences and Biotechnology, Botswana International University of Science and Technology, Private Bag 16, Palapye 10071, BotswanaDepartment of Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine, Faculty of Pharmacy, University of Valencia, Avda. Vicent Andrés Estellés S/N, Burjassot, 46100 València, Spain<i>Saccharomyces cerevisiae</i> remains the baker’s yeast of choice in the baking industry. However, its ability to ferment cereal flour sugars and accumulate CO<sub>2</sub> as a principal role of yeast in baking is not as unique as previously thought decades ago. The widely conserved fermentative lifestyle among the <i>Saccharomycotina</i> has increased our interest in the search for non-conventional yeast strains to either augment conventional baker’s yeast or develop robust strains to cater for the now diverse consumer-driven markets. A decade of research on alternative baker’s yeasts has shown that non-conventional yeasts are increasingly becoming important due to their wide carbon fermentation ranges, their novel aromatic flavour generation, and their robust stress tolerance. This review presents the credentials of non-conventional yeasts as attractive yeasts for modern baking. The evolution of the fermentative trait and tolerance to baking-associated stresses as two important attributes of baker’s yeast are discussed besides their contribution to aroma enhancement. The review further discusses the approaches to obtain new strains suitable for baking applications.https://www.mdpi.com/2311-5637/7/3/102alternative baker’s yeastnon-conventional yeastsstress tolerancearoma profilecarbon metabolism |
| spellingShingle | Nerve Zhou Thandiwe Semumu Amparo Gamero Non-Conventional Yeasts as Alternatives in Modern Baking for Improved Performance and Aroma Enhancement Fermentation alternative baker’s yeast non-conventional yeasts stress tolerance aroma profile carbon metabolism |
| title | Non-Conventional Yeasts as Alternatives in Modern Baking for Improved Performance and Aroma Enhancement |
| title_full | Non-Conventional Yeasts as Alternatives in Modern Baking for Improved Performance and Aroma Enhancement |
| title_fullStr | Non-Conventional Yeasts as Alternatives in Modern Baking for Improved Performance and Aroma Enhancement |
| title_full_unstemmed | Non-Conventional Yeasts as Alternatives in Modern Baking for Improved Performance and Aroma Enhancement |
| title_short | Non-Conventional Yeasts as Alternatives in Modern Baking for Improved Performance and Aroma Enhancement |
| title_sort | non conventional yeasts as alternatives in modern baking for improved performance and aroma enhancement |
| topic | alternative baker’s yeast non-conventional yeasts stress tolerance aroma profile carbon metabolism |
| url | https://www.mdpi.com/2311-5637/7/3/102 |
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